Philly Cheesesteak Dip (Print View)

Creamy, meaty dip with ribeye, peppers, onions, and provolone cheese. Perfect for game day and entertaining guests.

# What You'll Need:

→ Meats

01 - 1 lb shaved ribeye steak

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup shredded provolone cheese, plus extra for topping
07 - 4 oz cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices & Seasonings

10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# Step-by-Step Directions:

01 - Set oven temperature to 375°F (190°C).
02 - Heat oil in a large skillet over medium-high heat. Add diced onions and both bell peppers, cooking until softened and lightly caramelized, approximately 5-7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the skillet's perimeter. Add shaved ribeye and cook until browned, approximately 2-3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce. Remove from heat.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and fully integrated.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle additional provolone cheese over the top.
07 - Bake for 15-18 minutes, or until the mixture is bubbly and the top is golden brown.
08 - Transfer to serving platter while hot. Serve with toasted baguette slices, crostini, or tortilla chips.

# Expert Suggestions:

01 -
  • It tastes exactly like a Philly cheesesteak but requires no assembly and feeds a crowd effortlessly.
  • The creamy base keeps everything luscious and scoopable, so every bite has that perfect cheesy pull.
  • You can prep the vegetables and steak ahead, then just mix and bake when guests arrive.
  • It works with whatever dippers you have on hand, from crusty bread to sturdy crackers.
02 -
  • Don't skip softening the cream cheese, or you'll end up with lumps no amount of stirring will fix.
  • Cook the ribeye quickly over high heat so it stays tender and doesn't release too much liquid into the dip.
  • Let the dip rest for a minute or two after baking so the cheese sets slightly and it's easier to scoop.
03 -
  • Use a cast iron skillet to sauté the vegetables and meat, then transfer everything to a baking dish for even heat distribution.
  • Grate your own provolone instead of buying pre-shredded for better melt and flavor, the anti-caking agents in bagged cheese can make the dip grainy.
  • Taste the mixture before baking and adjust the salt and Worcestershire, everyone's preference is a little different.
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